After a day of perusing the islands back roads, finding Green Gables, enjoying local gouda and meeting Heather and Jaime Matos we headed back to our cottage. Relaxing on the red sand beach I started to think of the tantalizing bottle of Rose we brought back from the winery and what local catch I could prepare to go with it.
Light, crisp with a hint of the body and fruit you would find in a pinot; this wine was perfect paired with a fish curry. At the local market I found haddock, fresh cilantro, garlic a jar of picked chilies, chicken stock and a can of coconut milk. Because I brought sample pack of all our spices, I was in business. The fish gently cooked in the sauce as it simmered. We sat on our porch and watch the sun go down as it's fragrance wafted through the air. What a way to end a glorious day....
- 2 cups packed chopped cilantro leaves and stems
- 3 chiles, thinly sliced
- 1 garlic clove, smashed
- 3 tbsp Lemon Ginger Curry
- 1/2 cup water
- 1 can Coconut Milk
- 1/2 cup chicken stock
- Sea Salt to taste
- 2 Haddock filets (other types of white fish like Barramundi work too)
- 2 cups of cooked brown rice (Basmati would be the ideal choice)
Ideally you would have a food processor or blender to combine the cilantro, chiles, Lemon Ginger Curry and water and process to a fine paste. You can also chop everything fine and mix together by hand. In a large saucepan, combine the coconut milk, chicken stock and the spice paste and bring to a boil. Add fish and simmer over moderate heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes.
If you love fish:
Photo Credit: Julie Cecchini